Recipe: Mom's German Snapple Torte

Mom's German Snapple Torte

Recipe Ingredients
11⁄2 cups (5 oz) sweetened flaked coconut
11⁄2 cups (6 oz) chopped pecans
1⁄2 cup firmly packed light-brown sugar
1⁄2 stick (4 Tbsp) butter, melted
1 box (21 oz) Family-Style Chewy Fudge Brownies mix
1/2 cup Snapple (or Coke, coffee, etc)
2 cups heavy (whipping) cream
1⁄3 cup confectioners’ sugar

Recipe Preparation
1. Heat oven to 350ºF. Line a 15 x 10-in. rimmed baking sheet with heavy-duty foil, letting foil extend above pan on both ends. Coat foil with nonstick spray.
2. Mix coconut, pecans, brown sugar and butter in a bowl until well blended; set aside.
3. Prepare brownie mix as package directs for cake-like brownies.

Substitute 1/2 cup of Snapple, coke, coffee, etc. for 1/2 cup water.

Pour batter into prepared pan, spreading evenly.

Top with coconut mixture.
4. Bake 25 minutes, or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack.
5. Lift foil by ends onto a cutting board. Cut brownie crosswise in thirds. Beat cream and confectioners’ sugar in a large bowl with mixer on medium-high speed until moist, stiff peaks form when beaters are lifted.
6. To assemble: Place 1 brownie layer, nut side up, on a serving platter. Spread top with 1 cup whipped cream. Repeat with remaining layers and cream, ending with cake. Frost sides with remaining cream. Refrigerate at least 2 hours.
7. To serve: Cut with a serrated knife in 1-in. slices; cut each slice in half.

Can be made through Step 6 up to 1 day ahead.

Recipe from Woman's Day, September 13, 2005 (link)
Mom added the Snapple (etc) flavor aid idea